Recipe by Chef Cameron Thompson of Farm Burger.
Roasted Baby Fennel Salad with Wildflower Honey Vinaigrette and Chèvre
Deviled Eggs
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's. James Beard Award Winner.
Market Mash Up: Kale and Radish Spread
Farm stand heirloom tomato salad, spicy arugula, with Bacon, blue cheese vinaigrette
By Chef Ford Fry, Beetlecat, Bar Margot, Marcel, State of Grace (Houston, Texas), Superica, The El Felix, St. Cecilia, King + Duke, The Optimist, No. 246, JCT Kitchen. James Beard Award Nominee
Salad of Spring Greens, Peas, Radishes Served with Warm Bacon Dressing and topped with Edible Flowers
By Chef Jay Swift, 4th and Swift, Noble Fin.
Butter Crunch & French Crisp Lettuce Salad topped with Pepperdurr Cheese and a Tasso Ham & Pecan Vinaigrette
Alternative Sides For Thanksgiving
Green Beans with Homemade Mayo
By Chef Jason Paolini, Linton's in the Garden.
Seasonal Salad with Dipping vinaigrette, Grilled Fresh Chicken Breast, Cherry Tomato Kebab, Roasted Potatoes, Garnola Parfait
Recipe by Thomas McKeown of The Grand Hyatt Buckhead
Grilled Romaine & Kale Salad with Pickled Spring Onions & Yogurt Dressing
By Chef Craig Richards, St. Cecilia.
Carrot Tartare, Carrot Top Pistou and Crisp Shallots
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's. James Beard Award Winner.
Braised Beet on Toast with Cream Cheese & Garlic Scapes
By Chef Adrian Villarreal of Rreal Tacos, formerly The Spence.
Salad of Roasted Fall Vegetables with Chevre & Roasted Garlic Bread Vinaigrette
By Chef Ryan Smith & Chef Ryan Hidinger, STAPLEHOUSE.
Grilled Marinated Lamb & Red Pepper Salad
Chef Demo by Angus Brown of Ama and Octopus Bar, formerly: Lusca.
